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Vegan Buddha Bowl with Spring Vegetables

Vegan Buddha Bowl with Spring Vegetables

This Vegan Buddha Bowl with Spring Vegetables is perfect for the veggie-lover who want a little bit of everything. It features whole grains, nutrient-rich powerhouses like hemp seeds and sprouts, and a mix of raw and roasted veggies add color and texture. Don’t let the long ingredient list deter you. This recipe can be batch prepped for the week ahead and portioned out into your meal prep containers for easy lunches or dinners throughout the week.

These bowls come together a lot faster than you might expect. As the oven heats, prep the tahini sauce. Then, pop your veggies into the oven until they’re roasted and tender. Want to streamline the process even more? Try pre-cooking the rice or quinoa.

Vegan Buddha Bowl with Spring Vegetables

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By: Team Beachbody
Servings
4 servings
Prep Time
20 mins
Cook Time
15 mins

Ingredients :

  • Parchment paper
  • 2 Tbsp. tahini (sesame seed paste)
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. water
  • ½ tsp. ground turmeric
  • ½ tsp. pure maple syrup
  • ¼ tsp. hot pepper sauce (optional)
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 2 Tbsp. + 2 tsp. olive oil, divided use
  • 2 cups 2-inch asparagus pieces
  • 2 cups sliced zucchini
  • 2 cups cooked quinoa (or cooked brown rice)
  • 2 cups chickpeas (garbanzo beans), drained, rinsed
  • 2 cups raw baby spinach
  • 2 cups halved baby heirloom tomatoes (or cherry tomatoes)
  • 2 Tbsp. hemp seeds
  • 2 Tbsp. sesame (or black sesame) seeds
  • 1 cup fresh sprouts

Instructions

Instructions :

  1. Preheat oven to 425º F.

  2. Line large baking sheet with parchment paper. Set aside.

  3. To make dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in food processor (or blender); cover. Pulse to blend.

  4. Slowly add 2 Tbsp. oil as food processor is running. Process until smooth and well blended. Set aside.

  5. Place asparagus and zucchini on prepared baking sheet. Drizzle with remaining 2 tsp. oil; mix well. Spread evenly on baking sheet. Bake for 12 to 15 minutes, turning once, or until tender-crisp. Cool.

  6. Divide quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.

  7. Drizzle evenly with dressing.

  8. Garnish with sprouts.

Recipe Notes

Tips:

  • Use your favorite fresh sprouts to add texture to this recipe. You can try alfalfa, mung bean, sunflower, lentil or onion spouts. Radish sprouts will add a little more spice to this bowl. Make sure your sprouts are really fresh.
  • Use canned chickpeas, but make sure you drain and rinse well.

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Nutritional Information (per serving):
Calories: 440
Total Fat: 21 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 347 mg
Carbohydrates: 49 g
Fiber: 12 g
Sugars: 9 g
Protein: 17 g

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